New Ways With: iSi Gourmet Whip

DIY, Learn, Make, Tips & Techniques

New Ways With: iSi Gourmet Whip

Fans of the iSi Gourmet Whip swear by the tool for creating perfect finishing touches on breakfast and desserts. Not only can it whip cream in a flash to top pancakes and waffles, it can dispense frostings for beautiful garnishes on cakes and cupcakes.

 

But there are more ways the iSi Gourmet Whip can take your kitchen creations to the next level, including quick infusions, flavor injections and even the flavored foams you see in restaurant dishes. Read on to learn how it’s done — and get ready to impress your next dinner guests.

 

No matter what you’re making, follow these simple steps to use the iSi Gourmet Whip:

  1. Add ingredients to the canister.
  2. Charge with iSi cream chargers.
  3. Shake vigorously.
  4. Let rest (or chill).
  5. Dispense and serve.

 

Here are some tips and creative recipes to get started.

 

Infusions

 

Traditional infusions, like these infused vinegars, can take weeks to make, as the flavors need time to meld into the base liquid. But the iSi Gourmet Whip uses pressure to create infusions in just a couple of minutes. In the Gourmet Whip, combine flavorings — such as lemon zest, fresh herbs or chilies – with the liquid you want to infuse (think  oil, vinegar, liquor or simple syrup). Charge it with an iSi cream charger, and you’ll have a flavorful base for sauces, vinaigrettes or even cocktails.

 

 Lemon-Infused Extra-Virgin Olive Oil

 

500 ml. high-quality, fruity olive oil

45 g. lemon zest (from between 6 and 9 lemons, depending on size)

2 iSi N2O Cream Chargers

 

Put the olive oil and lemon zest into a ½-liter iSi canister and secure the top. Charge with 2 iSi Cream Chargers. Shake the canister 3-5 times. Let the infusion sit for 3 minutes in the canister. Pour out and let sit for 5 more minutes for flavor to fully develop.

 

Foams & Mousses

 

Espuma is the Spanish term for foams or mousses, made famous in the past several years by Ferran Adria and other chefs using molecular gastronomy techniques. Espumas can be prepared with almost any ingredient or flavoring, and the resulting foam may be used in everything from desserts and cocktails to creams and sauces. The goal is to taste the “soul” of a food independently of its physical composition.

 

To make an espuma, ingredients are usually pureed and strained to create a liquid with all the flavor of the original ingredient. The liquid is then combined with heavy cream or gelatin to create a foam, which can be either creamy or firm, like a mousse.

 

Peach Bellini Cocktail

 

Peach Bellini Cocktail

10 oz. peach purée

2 oz. simple syrup

2 oz. grenadine syrup

2 oz. peach liqueur

3 oz. Prosecco

3 gelatin sheets, softened in ice water*

 

Heat half the apricot purée and add the strained gelatin. Add the rest of the ingredients and stir well. Strain the mixture through a fine mesh strainer and pour into a 1 pint iSi Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least 3 hours. Serve as a topping on Prosecco or sparkling rosé.

 

*Note: If you can’t find gelatin sheets, you may substitute powdered gelatin. The iSi team recommends 1 teaspoon Knox brand powdered gelatin for every 2 sheets gelatin (other brands may differ in their gelling power).

 

Avocado Espuma

 

250 g. / 8.7 oz. ripe avocados

200 g. / 7.1 oz. whole milk organic yogurt

50 ml. / 1.7 oz. lemon juice

1/2 tsp. salt

2 sheets gelatin

1/2 bunch each fresh cilantro and chervil

White pepper

Salt

Sugar

 

Place yogurt, cilantro and chervil in a blender; add a little bit of lemon juice and salt and finely purée all the ingredients. Cut the ripe avocados in half and remove the pits. Spoon out the flesh and purée the avocado together with the other ingredients. Season the mixture with white pepper, salt and sugar and strain it through a fine sieve. Put the gelatin sheets into cold water one after the other and let them soak for five minutes. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatin. Next, add the avocado blend to the gelatin and strain directly into the 0.5 L. / 1 US Pint iSi Whipper. Screw on one iSi Cream Charger and shake vigorously. Chill in the refrigerator for several hours. Shake vigorously before serving.

 

White Chocolate Mocha Mousse

 

150 g. white chocolate, finely chopped

250 ml. heavy cream

100 ml. milk

3 Tbs. coarsely ground coffee beans

Creme de Cacao to taste

 

Mix coffee with half the cream and refrigerate for at least six hours or overnight. In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling. Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve. Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours. Screw on one iSi cream charger and shake vigorously before serving.

 

Flavor Injections

 

By attaching an iSi injector tip to your Gourmet Whip,  you can quickly inject brines and marinades into proteins — it’s a great way to ensure tender, flavorful meat. Below is a recipe from Chef Chris Cosentino for sweet-spicy fried chicken legs, perfect for a get-together on the patio.

 

Tabasco-Maple Brined Fried Chicken

 

Tabasco-Maple Brined Fried Chicken

For the Tabasco-maple brine:

1 cup (240 ml.) maple syrup

1 cup (240 ml.) Tabasco or other hot sauce

1 Tbs. lemon juice

2 tsp. kosher salt

 

For the chicken:

8 chicken legs

Buttermilk, for soaking

Seasoned flour, for dredging

Vegetable oil, for deep-frying

 

To make the Tabasco-maple brine, combine all ingredients until completely dissolved. Fill into the 05. L./1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.

 

Screw on the 3 mm. iSi Injector Tip. Hold iSi Whipper with head pointed downward and inject chicken with Tabasco-maple brine. When complete, place chicken in a bowl and cover with buttermilk. Refrigerate overnight.

 

In a deep, heavy bottomed skillet or electric fryer, heat oil to 350 degrees F/175 degrees C, using a thermometer to keep track of the temperature.

 

Drain chicken and dredge in seasoned flour, shaking off the excess. Working in small batches (to avoid drastic temperature fluctuations in preheated oil), fry chicken until golden brown, about 10 to 12 minutes per side. The internal temperature of the chicken should reach at least 180 degrees F/80 degrees C.

 

Drain chicken on a rack placed over a sheet pan. Cover loosely with foil to keep the skin crisp while keeping the chicken warm. Serves 8.

2 comments about “New Ways With: iSi Gourmet Whip

  1. Terry Pogue

    Wonderful, thanks a new ideas in using my iSI whip. Hollandaise is fabulous out if the whip. I included some pictures of my my results in my flicker webs website. I’d love to have more.
    Terry

    Reply
  2. Maple leaves o’ maple leaves | An Empty Glass

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